Creamy Garlic Gnocchi with Spinach (Print Version)

Tender potato gnocchi bathed in rich garlic cream sauce with fresh spinach for an easy, vegetarian Italian meal.

# What You Need:

→ Gnocchi

01 - 1 lb potato gnocchi, store-bought or homemade

→ Sauce

02 - 2 tablespoons unsalted butter
03 - 4 cloves garlic, minced
04 - 1 cup heavy cream
05 - 1/2 cup grated Parmesan cheese
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - Pinch of ground nutmeg, optional

→ Vegetables

09 - 3.5 oz fresh baby spinach

→ Garnish

10 - Extra Parmesan cheese for serving
11 - Freshly ground black pepper

# Directions:

01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions until they float to the surface, approximately 2 to 3 minutes. Drain and set aside.
02 - Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to brown it.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, salt, pepper, and nutmeg if using. Cook for 2 to 3 minutes until slightly thickened.
04 - Add the cooked gnocchi and fresh spinach to the skillet. Toss gently to coat, cooking for 1 to 2 minutes until the spinach wilts and the gnocchi are evenly coated in sauce.
05 - Transfer to serving plates immediately. Garnish with extra Parmesan cheese and freshly ground black pepper.

# Expert Tips:

01 -
  • It tastes like a restaurant splurge but comes together in under half an hour on a weeknight.
  • The creamy garlic sauce clings to every pillow of gnocchi in the most satisfying way.
  • You can toss in whatever greens or vegetables you have wilting in the crisper drawer.
  • It feels indulgent without requiring fancy techniques or hard to find ingredients.
02 -
  • Don't overcook the gnocchi in the boiling water, they continue cooking in the sauce and can turn mushy if you're not careful.
  • Let the garlic sauté just until fragrant but stop before it browns, burnt garlic will make the whole sauce taste bitter.
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts smoother and doesn't have those anti-caking agents that make the sauce grainy.
  • If the sauce seems too thick, add a splash of the pasta cooking water to loosen it up, that starchy water helps the sauce cling better anyway.
03 -
  • Reserve a cup of the gnocchi cooking water before draining, that starchy liquid is gold for adjusting sauce consistency.
  • Use a large skillet so the gnocchi can spread out in one layer, this helps them get evenly coated without clumping together.
  • Taste the sauce before adding the gnocchi and adjust the seasoning, it's much easier to fix at this stage than after everything is mixed.
  • If you want a little heat, add a pinch of red pepper flakes when you sauté the garlic for a subtle kick that doesn't overpower the cream.
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